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A light and fluffy flan seasoned with chile, cinnamon and anise, and topped with a filigree of pepita praline (just hulled pumpkinseeds mixed with caramel) This is dinner party pudding at its zenith.
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Get Lobster Quesadillas Recipe from Food Network
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This simple, warmly spiced pumpkin cake is enough to feed a crowd, making it a perfect holiday treat It's also relatively versatile: You can serve it in the pan for an easy presentation, or transfer it to a platter for something a little more refined The frosting is just enough to coat the cake in a thin layer, but, if you want more, you may want to more for a generous coating
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Get Waffled Carrot Cake Recipe from Food Network
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Get Whole Dungeness Wok Fried Crab Recipe from Food Network
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Get Gingerbread Cookies Recipe from Food Network
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The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in
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Get Grilled Salmon and Pineapple with Avocado Dressing Recipe from Food Network
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This is a substantial tart with a crunchy, whole-grain dough Don’t be put off by the yeast in the dough It makes it both airy and crisp, and isn’t at all hard to handle
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This lasagna recipe swaps in thin slices of zucchini for the noodles and is layered with a creamy cottage cheese filling and sautéed vegetables.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.